Total Time
50mins
Prep 20 mins
Cook 30 mins

Even if you hate squash, you will love this. The flavor of the south come to life. Try it, you'll love it, I promise!

Ingredients Nutrition

  • 2 cups cooked squash
  • 2 cups cornbread, crumbled
  • 2 eggs
  • 1 onion, diced
  • 2 tablespoons melted butter
  • 1 (8 ounce) can cream of chicken soup (can use cream of mushroom)
  • sage (optional)

Directions

  1. Mix all together.
  2. Put in 2 quart casserole dish.
  3. Bake for 30 minutes at 350°F.
  4. Enjoy!

Reviews

(7)
Most Helpful

This is good!!! I make mexican corn bread with creamed corn and jalapenos and cheese in it. Thats what I used. It was outstanding.

Gloria 15x June 09, 2008

I would give this 10 stars if I could. Incredibly delicious!!! I used half yellow squash and half zucchini, both peeled. I also used cream of celery soup since I like that flavor better. I added 1/4 t salt and some pepper as well. Had to cook it quite a bit longer, more like 50 minutes. Thank you Gabriel!

puppitypup June 27, 2007

This is SO good! Since the recipe did not state how to cook the squash, I diced it and sauteed it and the onion in the melted butter till softened. I seasoned this with a dash of garlic powder, seasoned salt and pepper. I found that half a pan of crumbled jiffy cornbread mix prepared was the 2 cups needed. I mixed all remaining ingredients with a generous dash of poultry seasoning. The flavor and texture of this dish is outstanding. We served it with BBQ ribs and were in hog heaven. What a fantastic way to use summer squash.

Michelle S. August 28, 2006

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